- 4 tablespoons butter
- 1 pound chard, stems removed, leaves rinsed well and chopped
- 5 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1/4 pound Canadian bacon, diced
- 6 ounces Saputo Goat Cheese, or other Canadian goat cheese, crumbled
- 8 ounces assorted Canadian wild mushrooms, stems removed, wiped clean, and thinly sliced
- One leg of venison, about 6 ñ 7 pounds, boned and butterflied, fat and sinew trimmed, pounded to an even 1/2-inch thickness
- 2 tablespoons Emerilís Original Essence
- 1 tablespoon canola, or vegetable, oil
- 1/2 cup sliced shallots
- 1 teaspoon fresh thyme
- 1 cup dry red wine
- 2 cups chicken stock
- 2 teaspoons cornstarch
- 2 tablespoons water
- Preheat oven to 450°F.
- In a large, heavy skillet, melt 1 tablespoon of the butter over medium-high heat. Add the bacon and cook, stirring until golden, about 1 minutes. Remove bacon from the pan with a slotted spoon. Add 1 tablespoon of the butter, 2 tablespoons of the shallots and the garlic, and cook, stirring, for 30 seconds. Add the chard and cook, stirring, until tender and wilted, about 3 minutes. Remove from the pan and spread on a plate to cool.
- Melt the remaining 2 tablespoons of butter in another saute pan. Add the remaining 3 tablespoons of shallots and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring, until the mushrooms are tender and have given off their liquid, about 4 minutes. Remove from the pan and spread on a plate to cool.
- In a bowl, toss together the bacon, chard and mushrooms. Add the cheese and mix well. Season to taste with salt and pepper.
- Spread the meat flat on a work surface and season the inside with 1 tablespoon of the Essence.
- Spread the chard filling along the venison, leaving 1/2-inch space along the sides.
- Roll the meat tightly over the stuffing. With butcher’s twine, tie the roll firmly every 2 inches.
- Rub the outside of the venison roll with the oil and season with the remaining tablespoon of Essence. Place in a large roasting pan and cook for 10 minutes at 450°F. Lower the heat to 350°F, and cook until the roast is brown and tender, about 1 hours and 15 minutes to 1 hour and 30 minutes. Transfer to a platter or cutting board and let rest for 15 minutes.
- Set the roasting pan over 2 burners at medium heat. Add the shallots and thyme, and cook, stirring, until the shallots are just soft, about 30 seconds. Add the wine and 1 cup of stock, and increase the heat to a simmer. Cook, stirring to scrape up any brown bits on the bottom of the pan, until reduced by half. Pour into a clean saucepan, add the remaining cup of stock and any accumulated juices from the venison platter. Bring to a boil.
- In a small bowl, mix together the cornstarch and water and add to the broth. Stir well. Simmer until thickened, about 2 minutes. Remove from the heat and season to taste.
- Remove the butcher’s twine from the venison and discard. Carve the venison into 1/2-inch thick slices. Serve with the shallot pan gravy.
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